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Arugula & Peach Salad With Grilled Chicken & Balsamic Vinaigrette
Make this salad in the summer or early fall, when peaches are at their best.
Prep Time: 00:20
Cook Time: 00:05
1 lb . chicken breast cutlets, sliced thin
5 oz arugula
2 ripe peaches, sliced thin
2 oz. pecorino cheese, grated or cut into wedges
1 tsp. vanilla bean sea salt (can use maldon sea salt or kosher salt as a substitute)
for the dressing:
2/3 c. olive oil
1/3 c. balsamic vinegar
1 small clove garlic
1 tsp. dijon mustard
1 juice of lemon
1Sprinkle chicken with vanilla bean sea salt (or other salt). Grill over high heat for 3 minutes; flip and cook other side for 2 minutes, or until juices run clear when chicken is pierced with a fork. Cool for 5 minutes covered loosely with tin foil, then slice into strips.
2Blend garlic in food processor to mince. Add oil, vinegar, mustard and lemon juice and blend until smooth.
3Toss arugula with dressing and grated cheese. Top with sliced peaches and chicken and toss to combine.
The balsamic vinaigrette can be made up to 3 days in advance and stored in the fridge.
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